Easter Chocolate Blondies

 I've upgraded my go-to blondie recipe with an Easter twist!

Adding more chocolate to a batch of blondies is always a good idea, especially when Doisy and Dam Good Eggs are involved. The perfect vegan mini egg alternative (although I wish the bags had more in them, I need more) they add a delicious crunch which is perfect against the smooth, gooey blondie. My trustworthy blondie recipe make the best traybake for Easter; great for sharing with family and friends, they look colourful and they are superb slightly warm with some vanilla ice-cream. Or I always recommend using up leftover Easter chocolate -if you managed to not gobble it all up- as this recipe is so easy to mix any chocolate in to and you can mix it up with whatever flavours you've got left :)

If you love Easter and chocolate....

Check out my other recipes for more inspiration!

Carrot Cake

Easter Cookies

Easter Chocolate Loaf Cake

Recipe

Prep: 15 minutes

Cook: 30 minutes

Serves: 15-16

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

280g Plain flour

1 tsp Baking powder

Pinch of salt

170g Caster sugar

200ml Soya milk

100g Soya yoghurt

200g White chocolate, melted

120g Butter, melted

250g Doisy and Dam Good Eggs

Method

✿Preheat the oven to 180℃ and grease and line a 21cm square baking tin.

✿In a large bowl, whisk together the sugar, butter and soya yoghurt. Then mix in the melted white chocolate and soya milk. 

✿Add the flour and baking powder and whisk till combined. Fold in the chocolate eggs then spoon the batter into the baking tin. 

✿Bake in the oven for 30 minutes until a knife inserted comes out clean. Leave to cool in the tin then remove and place onto a wire rack. Cut into pieces and serve.

✿Best stored in an airtight container at room temperature up to 5 days. Enjoy!

Christina 

xx